Korean Beef Stew (Galbi Jjim)




One of my favorite cuisines in Asia is Korean cuisine.  Not that I don't favor the other delightful cuisines in Asia, for they are all exquisite, but there's something I love about Korean dishes and I'll never get tired cooking them.  For one, their "kimchi" is very Korean.  No other country in Asia makes Kimchi except the Koreans.  In the mid 1980s during my visit to Seoul, I happened to have talked to a nice Korean lady seated beside me on my plane back to Manila and she told me that Kimchis were made in preparation for winter when the land is covered with snow and they can't grow vegetables. 


Last night after dinner, I decided to cook Korean Beef Stew.  After cooking, I kept the pot of stew in the refrigerator.  This morning I scooped the fat out, reheated it on low, and simmered it again to reduce the sauce to a creamy consistency. I also sliced the cucumber thinly and marinated it in seasoned vinegar to go with my stew. Last but not least, the steamed rice was already cooked and was ready to go with my Korean stew. 

Ingredients
5.3  pounds beef short ribs (cut into serving pieces)
1/2 cup Korean soy sauce (preferred) plus 2 tablespoons or any soy sauce will do
1 whole garlic, finely pounded
1 medium onion, sliced
2 tablespoons rice wine
1/2  teaspoon salt
2 tablespoons sugar
2 tablespoons honey
2 tablespoons sesame oil
1 teaspoon freshly ground black peppercorns
10 shitake dried mushrooms, soaked in hot water, cut into halves
3 small carrots, peeled and cut 1 1/4" (optional)
1 medium daikon radish, peeled and cut 1 1/4" (optional)
1 cup chestnuts, lotus seeds, or gingko nuts, soaked in hot water (optional)
3 tablespoons toasted sesame seeds, garnish
4 green onion stalks, cut 1/4", garnish

Procedure

Wash the ribs well in running warm water.  Put in a big pot with 6 cups water, 1/2 cup soy sauce, 1 whole pounded garlic, 1 sliced medium onion, 2 tablespoons rice wine, 1/2 teaspoon salt, and 2 tablespoons sugar.  Bring to a boil and then simmer on medium- low heat for 45 minutes or until meat is tender. Add 2 tablespoons honey, 2 tablespoons sesame oil, and 1 teaspoon freshly ground black peppercorns, Shitake mushrooms, carrots, daikon, and nuts  Simmer for another 30 minutes on low. 

Garnish with sesame seeds and sprinkle green onions on top.

*Serves 4 to 6
*Tested and tried at Chris' kitchen on 04/03/2011
*Tested and tried again on Chris' kitchen on 9/29/2014

Comments

Medifast Meals said…
This looks so good! Back to the meat market I go, I think I know what I will be trying for dinner, thanks so much.

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